Wellness Meal Prep Bundle with Turkey & Shrimp

Wellness Meal Prep Bundle

with Turkey & Shrimp

75 MIN
8 Servings
Wellness at Blue Apron
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WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Discover meal prep designed for a balanced lifestyle. These meals showcase a wide variety of vegetables and whole grains, as well as lean proteins and moderate portions of dairy. These meals are well-balanced and consider the contribution of calories, fat, saturated fat and sodium to the daily diet.

This week's meals are:
Shrimp & Veggie Lettuce Cups with Spicy Tzatziki & Almonds
5 green SmartPoints® per serving
5 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Jalapeño-Cilantro Shrimp with Vegetables, Farro & Walnuts
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Sambal-Peanut Turkey Lettuce Wraps with Vegetables & Peanuts
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
Turkey & Vegetable Farro with Guajillo Yogurt & Cotija
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Turkey & Shrimp
Title
  • 2 Tbsps Sliced Roasted Almonds
  • ½ oz Pickled Peppadew Peppers
  • 1 head Butter Lettuce
  • 3 Tbsps Roasted Peanuts
  • 1 bunch Mint
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Roasted Walnuts
  • 18 oz Ground Turkey
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Semi-Pearled Farro
  • 1 Lime
  • ½ lb Grape Tomatoes
  • 5 oz Baby Spinach
  • 1 lb Diced Butternut Squash
  • 2 Tbsps Rice Vinegar
  • 2 Persian Cucumbers
  • 4 cloves Garlic
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Red Onion
  • 2 Bell Peppers
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
Cook the farro
1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast the squash
2 Roast the squash

Meanwhile, line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, stirring halfway through, 21 to 23 minutes, or until the squash is lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Add the spinach & finish the farro
3 Add the spinach & finish the farro

Meanwhile, wash and dry the fresh produce for bulk cooking. Place the spinach in a large bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Carefully add the seasoned spinach in an even layer to the sheet pan of partially roasted squash. Return to the oven and roast 2 to 3 minutes, or until the spinach is wilted. Transfer to the pot of cooked farro; add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Halve the tomatoes. Halve the lime. In a bowl, combine the halved tomatoes, the juice of both lime halves, and a drizzle of olive oil. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sliced cucumbers and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the spice blend; stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

Cook the turkey
6 Cook the turkey

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

Cook the vegetables
7 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Make the Spicy Tzatziki
8 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Jalapeño-Cilantro Sauce
9 Make the Jalapeño-Cilantro Sauce

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the cilantro sauce and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Sambal-Peanut Sauce
10 Make the Sambal-Peanut Sauce

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Guajillo Yogurt
11 Make the Guajillo Yogurt

Combine the guajillo chile sauce and yogurt. Season with salt and pepper. 

Assemble & Store the Shrimp & Veggie Lettuce Cups
12 Assemble & Store the Shrimp & Veggie Lettuce Cups

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked vegetables

• 1/4 cooked shrimp

Transfer half the marinated cucumbers to 2 small containers. 

Transfer the spicy tzatziki to 2 separate small containers.

Assemble & Store the Jalapeño-Cilantro Shrimp
13 Assemble & Store the Jalapeño-Cilantro Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer half the marinated tomatoes to 2 small containers. 

Transfer the jalapeño-cilantro sauce to 2 separate small containers.

Assemble & Store the Sambal-Peanut Turkey Lettuce Wraps
14 Assemble & Store the Sambal-Peanut Turkey Lettuce Wraps

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked vegetables

• 1/4 cooked turkey

Transfer the remaining marinated cucumbers to 2 small containers. 

Transfer the sambal-peanut sauce to 2 separate small containers.

Assemble & Store the Turkey & Vegetable Farro
15 Assemble & Store the Turkey & Vegetable Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked turkey

Transfer the remaining marinated tomatoes to 2 small containers. 

Transfer the guajillo yogurt to 2 small containers.

Finish & Serve the Shrimp & Veggie Lettuce Cups
16 Finish & Serve the Shrimp & Veggie Lettuce Cups

Wash and dry the lettuce. Cut off and discard the root end; carefully separate half the leaves. Roughly chop the peppadew peppers. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each cup using 2 lettuce leaves, the shrimp and vegetables, marinated cucumbers, spicy tzatziki, chopped peppers, and almonds

Finish & Serve the Jalapeño-Cilantro Shrimp
17 Finish & Serve the Jalapeño-Cilantro Shrimp

Roughly chop the walnuts. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated tomatoes, jalapeño-cilantro sauce, and chopped walnuts

Finish & Serve the Sambal-Peanut Turkey Lettuce Wraps
18 Finish & Serve the Sambal-Peanut Turkey Lettuce Wraps

Wash and dry the mint; pick the leaves off the stems. Separate the remaining lettuce leaves. Roughly chop the peanuts. Heat the finished turkey and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each wrap using 2 lettuce leaves, the turkey and vegetables, marinated cucumbers, sambal-peanut sauce, chopped peanuts, and mint leaves (tearing just before adding).

Finish & Serve the Turkey & Vegetable Farro
19 Finish & Serve the Turkey & Vegetable Farro

Heat the finished turkey and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated tomatoes, guajillo yogurt, and cotija

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the farro
1 Cook the farro

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Roast the squash

Meanwhile, line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, stirring halfway through, 21 to 23 minutes, or until the squash is lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Roast the squash
Add the spinach & finish the farro
3 Add the spinach & finish the farro

Meanwhile, wash and dry the fresh produce for bulk cooking. Place the spinach in a large bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Carefully add the seasoned spinach in an even layer to the sheet pan of partially roasted squash. Return to the oven and roast 2 to 3 minutes, or until the spinach is wilted. Transfer to the pot of cooked farro; add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

4 Prepare the remaining ingredients

Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and roughly chop 4 cloves of garlic. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Halve the tomatoes. Halve the lime. In a bowl, combine the halved tomatoes, the juice of both lime halves, and a drizzle of olive oil. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sliced cucumbers and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients
Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the spice blend; stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

6 Cook the turkey

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

Cook the turkey
Cook the vegetables
7 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced peppers, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

8 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Spicy Tzatziki
Make the Jalapeño-Cilantro Sauce
9 Make the Jalapeño-Cilantro Sauce

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the cilantro sauce and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Sambal-Peanut Sauce

Combine the peanut butter spread, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Sambal-Peanut Sauce
Make the Guajillo Yogurt
11 Make the Guajillo Yogurt

Combine the guajillo chile sauce and yogurt. Season with salt and pepper. 

12 Assemble & Store the Shrimp & Veggie Lettuce Cups

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked vegetables

• 1/4 cooked shrimp

Transfer half the marinated cucumbers to 2 small containers. 

Transfer the spicy tzatziki to 2 separate small containers.

Assemble & Store the Shrimp & Veggie Lettuce Cups
Assemble & Store the Jalapeño-Cilantro Shrimp
13 Assemble & Store the Jalapeño-Cilantro Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer half the marinated tomatoes to 2 small containers. 

Transfer the jalapeño-cilantro sauce to 2 separate small containers.

14 Assemble & Store the Sambal-Peanut Turkey Lettuce Wraps

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked vegetables

• 1/4 cooked turkey

Transfer the remaining marinated cucumbers to 2 small containers. 

Transfer the sambal-peanut sauce to 2 separate small containers.

Assemble & Store the Sambal-Peanut Turkey Lettuce Wraps
Assemble & Store the Turkey & Vegetable Farro
15 Assemble & Store the Turkey & Vegetable Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked turkey

Transfer the remaining marinated tomatoes to 2 small containers. 

Transfer the guajillo yogurt to 2 small containers.

16 Finish & Serve the Shrimp & Veggie Lettuce Cups

Wash and dry the lettuce. Cut off and discard the root end; carefully separate half the leaves. Roughly chop the peppadew peppers. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each cup using 2 lettuce leaves, the shrimp and vegetables, marinated cucumbers, spicy tzatziki, chopped peppers, and almonds

Finish & Serve the Shrimp & Veggie Lettuce Cups
Finish & Serve the Jalapeño-Cilantro Shrimp
17 Finish & Serve the Jalapeño-Cilantro Shrimp

Roughly chop the walnuts. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated tomatoes, jalapeño-cilantro sauce, and chopped walnuts

18 Finish & Serve the Sambal-Peanut Turkey Lettuce Wraps

Wash and dry the mint; pick the leaves off the stems. Separate the remaining lettuce leaves. Roughly chop the peanuts. Heat the finished turkey and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each wrap using 2 lettuce leaves, the turkey and vegetables, marinated cucumbers, sambal-peanut sauce, chopped peanuts, and mint leaves (tearing just before adding).

Finish & Serve the Sambal-Peanut Turkey Lettuce Wraps
Finish & Serve the Turkey & Vegetable Farro
19 Finish & Serve the Turkey & Vegetable Farro

Heat the finished turkey and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated tomatoes, guajillo yogurt, and cotija

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